CREAMY LIGHT MACARONI AND CHEESE

CREAMY LIGHT MACARONI AND CHEESE image

Yield makes 8 - 1 1/3 cup serving

Number Of Ingredients 14

3cups cubed peeled butternut squash (about 1lb)
1 1/4 cups low sodium chicken broth
1 1/2 cups fat free milk
2 garlic cloves
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2Tablespoons fat free greek yogurt
1 1/4 cups (5oz) shredded Gruyere cheese
1 cup (4oz) grated pecorino Romano cheese
1/4 cup (1oz) finely grated fresh Parmigiano-Reggiano cheese, divided
1 pound uncooked cavatappi
cooking spray
1 teaspoon olive oil
1/2 cup bread crumbs

Steps:

1. Preheat oven to 375 2. Combine squash, broth, milk, and garlic in a medium saucepan: bring to a boil over medium-high heat. Reduce heat to medium, and simmer until squash is tender when pierced with a fork. About 25 min. Remove from heat. 3. Place hot squash mixture in a blender. add salt, pepper and yogurt. Remove the center piece of blender lid ( to allow steam to escape) Place a clean towel over open blender lid. Blend until smooth. Place blended squash mixture in a bowl. Stir in Gruyere, pecorino Romano, and 2 tablespoons Parmigiano Reggiano. Stir until combined. 4. Cook pasta according to package direction, omitting salt and fat. Add pasta to squash mixture and stir until combined. Spread in a 13x9 baking dish coated with cooking spray. Top with bread crumbs and remaining cheese. 6. Bake at 375 for 25 min. or until bubbly.